1) Soak the almonds in cold water for 15 minutes. Mount the butter very soft with it sugar until a creamy mixture is obtained; join a egg at a time, alternating it with 1 tablespoon of almond flour and mix. Add the almond flour remained, the seeds contained in vanilla bean, a pinch of salt, the yeast sifted and stir.

2) Line an 18 cm round mold with baking paper. Peel the apples, cut them in half, remove the core and reduce them into very thin slices. Spread a thin layer of dough on the bottom of the mold, cover it with a layer of apples and sprinkle them with 1/3 of the cinnamon. Repeat the layers finishing with a layer of dough. Coat the surface with the almonds in drained and dried strips, arranging them in concentric circles.

3) Bake the cake in the central part of the oven at 180 degrees for 45 minutes. Transfer the cake to cool on a wire rack before serving.